Make my Teriyaki Turkey Meatballs! One of our go-to weeknight dinners that’s gluten-free, made with homemade teriyaki glaze and it’s a family favorite.

These turkey teriyaki meatballs are so flavorful and juicy and easy to make! They come together really quickly, my whole family loves them and we make them again and again in our home.

You know me and how much I love easy dinner recipes. And this is one that you will love. Especially if you like my Thai Turkey Meatballs that went completely viral on Instagram.

These meatballs are oven-baked, healthier than frying them too. And I love how you can easily double the recipe to make more if you’d like. You can serve these meatballs with your favorite grain like my Coconut Rice, some broccoli or anything you have on hand.

The teriyaki sauce is crazy good and flavorful and it really makes the meatballs even juicer. Usually teriyaki sauces are loaded with sugar but this version isn’t. They’re a great meatball to make for kids too.

 I cannot wait to hear what you guys think of these. They make for a great meal prep idea and that way you can have them all week long.

teriyaki meatballs

What ingredients you need to make Teriyaki Turkey Meatballs:

  • Ground turkey – you can also use ground chicken if you prefer over turkey
  • Gluten-free breadcrumbs – or finely crushed up gluten-free crackers
  • Onion – finely chopped white sweet onion works best here
  • Egg – I haven’t tested an egg replacement but if you have one you use for meatballs using it should work!
  • Ground ginger – or use fresh ginger if you prefer
  • Garlic clove – make sure it is minced/pressed well
  • Sesame oil – I love toasted sesame oil for this
  • Coconut aminos – or use gluten-free soy sauce
  • Honey or maple syrup – either works for the sweetener here
  • Tapioca flour – or corn starch can work too!

How to make baked Teriyaki Meatballs:

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper or use a oven-safe cooling rack (I prefer this method)
  2. Combine meatball ingredients in a large bowl
  3. Mix well using clean hands (I usually wear meat handling gloves)
  4. Roll in 1 1/2″ meatballs and add to baking sheet
  5. Bake in oven for 10 to 12 minutes or until meat thermometer reads 170 degree F
  6. While meatballs bake, make the sauce by simmering the sauce ingredients together, stirring frequently until sauce is slightly thickened 
  7. Transfer meatballs to a large bowl and drizzle with sauce and toss to combine
  8. Enjoy warm with desired sides!

FAQs on making Teriyaki Meatballs:

  1. What is the best way to store these teriyaki meatballs? To store leftover teriyaki meatballs, add to container and keep in fridge. They will last in the fridge for 3 to 4 days or 3 months the freezer. 
  2. How do you form the meatballs? I always use meat-handling gloves to form them well and pack them together.
  3. Can I use another kind of meat? If you don’t love turkey, use chicken or even a mix of pork and beef can work well here too. Just adjust the cook time if needed.
  4. Can these be served as an appetizer? Totally! Add some toothpicks to each meatball and serve as a pass around appetizer too.

A few other weeknight dinner recipes to try:

Sheet Pan Lasagna (gluten-free)

EASY Sheet Pan Quesadillas

One-Pot Creamy Broccoli Pasta

3-ingredient Ravioli Lasagna

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Teriyaki Turkey Meatballs

5 from 1 review

Make my Teriyaki Turkey Meatballs! One of our go-to weeknight dinners that’s gluten-free, made with homemade teriyaki glaze and a family favorite.

  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 mins

Yield: 4 1x

Ingredients

Scale

Meatballs:

  • 16 ounces ground turkey
  • 1/2 cup gluten-free breadcrumbs (or finely crushed up gluten-free crackers)
  • 1/4 cup onions, finely chopped
  • 1 large egg
  • 1/4 teaspoon ground ginger
  • 1 garlic clove, minced
  • 2 teaspoons sesame oil

Teriyaki sauce:

  • 1/3 cup coconut aminos (or use gluten-free soy sauce)
  • 2 teaspoons honey or maple syrup
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 tablespoon tapioca flour (or corn starch)

For serving:

  • Basmati rice, quinoa or any veggies you’d like!

Instructions

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper or use a oven-safe cooling rack (I prefer this method)
  2. Combine meatball ingredients in a large bowl
  3. Mix well using clean hands (I usually wear meat handling gloves)
  4. Roll in 1 1/2″ meatballs and add to baking sheet
  5. Bake in oven for 10 to 12 minutes or until meat thermometer reads 170 degree F
  6. While meatballs bake, make the sauce by simmering the sauce ingredients together, stirring frequently until sauce is slightly thickened
  7. Transfer meatballs to a large bowl and drizzle with sauce and toss to combine
  8. Enjoy warm with desired sides!

Notes

*Store leftovers in fridge for 5 days

  • Author: Rachel